Servings: 4 people
Calories: 617kcal
Ingredients
Shrimp Ingredients
- 2 tablespoons olive oil
- 1 pound jumbo shrimp peeled and deveined
Rice Ingredients
- 2 tablespoons canola oil
- 1 medium red onion diced
- 2 cloves garlic chopped
- 2 cups long-grain white rice
- 2 ½ cups low-sodium vegetable broth
- 12 ounce diced tomatoes canned
- 2 teaspoons smoked paprika
- kosher salt and black pepper
- ½ teaspoon cayenne pepper
- 2 teaspoons dried herbs basil, thyme, oregano
- 1 tablespoon green onions finely chopped
Instructions
Shrimp Instructions
- Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add shrimp; cook 1 minute on each side or until almost fully cooked. Transfer shrimp to a plate.
Rice Instructions
- Heat the oil in a large saucepan over medium-high heat.
- Add the red onions, white green onion parts, and garlic and cook, stirring often, until softened, 1 to 2 minutes. Season with half the seasonings (paprika, cayenne, salt, pepper)
- Add the rice and cook, stirring often, until the grains are opaque, 2 to 3 minutes.
- Add the broth, tomatoes, dried herbs and remaining spices and stir to combine. Bring to a simmer and cook, covered, until the rice is tender, 25 to 30 minutes.
- Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in the scallion greens before serving. Add shrimp
Notes
- Be sure to season well at each step.
- Use a good paprika, as it makes a big different.
- Give the vegetables and the seasonings time to infuse the oil.
Nutrition
Serving: 0g | Calories: 617kcal | Carbohydrates: 83g | Protein: 32g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 897mg | Potassium: 420mg | Fiber: 4g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 16mg | Calcium: 235mg | Iron: 5mg
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